1. Cook pasta according to package directions; drain, reserving 3/4 cup cooking liquid.

2. Meanwhile, whisk together egg yolks and 1/2 cup Parmesan; set aside.

3. Heat large skillet set over medium heat; cook bacon for 2 to 3 minutes or until fat starts to render. Stir in squash, sage and salt; cook for 8 to 10 minutes or until bacon is golden brown and squash is tender. Set aside.

4. Return pasta and reserved cooking liquid to pot set over very low heat. Stir in egg mixture, stirring and tossing constantly, for about 1 minute or until pasta is well coated, egg yolks are set and sauce is thickened. Add squash mixture, tossing until well combined.

5. Divide among 6 plates. Top with remaining Parmesan, parsley and pepper.

Tip: Substitute sweet potato for butternut squash if preferred.

• 12 g Fat
• 4.5 g Saturated Fat
• 140 mg Cholesterol
• 640 mg Sodium
• 64 g Carbohydrate
• 5 g Fiber
• 3 g Sugars
• 13 g Protein